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Dairy-Free Creamed Corn

Just three ingredients—fresh sweet corn, a pound of bacon, and a bunch of green onions—come together to make this dairy-free creamed corn recipe an easy summer side dish we just can’t get enough of.

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A cast iron skillet filled with dairy free creamed corn with bacon and green onions

More Dairy Free Corn Dishes

Creamed Corn (Without Cream but With Plenty of Bacon)

Corn is creamy even without cream, and when you cut the kernels off the cob, you can see that for yourself. Add a little fat—in this case bacon fat—to the mix, and you’ve got yourself a warm corn side dish that simply must be called creamed corn. We make our Corn on the Cob, Homemade Cornbread and Corn Fritters dairy-free by swapping out the milk and butter for non-dairy alternatives!

corn on cob, green onions and raw bacon for dairy free creamed corn

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How to Shuck Corn

We could also call this “how to keep your kids busy for at least 15 minutes”, because corn shucking is a great task to pass off to the little people in your household. It doesn’t involve sharp or breakable objects, and it can be done outside—perfect! To “shuck corn” means to remove the husks (the outer green leaves) to reveal the delicious yellow or white kernels. Simply grab a piece of the husk from the top of the corn (the pointy end) and pull the husks down the ear. You should be able to just snap off the stem at the base. Then, under cold running water, use a brush or your hands to rub the ear of corn in a circular motion to remove the silk (the white stringy bits). Now you’re ready to cut the kernels off the ear of corn!

knife removing corn kernels from corn over a pie pan
back of knife removing corn kernel liquid from corn over a pie pan
skillet with a little bacon grease, raw corn kernels , salt, pepper, green onions, and bacon
skillet filled with dairy free creamed corn

How to Make Creamed Corn Without Cream

Creamed corn is (just as it sounds) usually made with heavy cream, milk and / or cream cheese. While we love dairy as much as the next person, sometimes we either don’t have it on hand or—especially when the weather is hot—don’t feel like something quite so, well, creamy. Enter this bacon-fat skillet fried corn! This dairy-free creamed corn recipe gets its creaminess from a bit of bacon fat and from the sweet corn juice that is released by the kernels as they cook. It has just three ingredients, and comes together in three easy steps:

  1. Cook the bacon! In a big skillet, until it’s nice and crispy.
  2. Swap the bacon in the skillet for those sweet corn kernels! Cook the corn in the fat that the bacon released as it cooked (we said it didn’t have dairy—we didn’t say it was low-fat!) until the corn is creamy. This takes about half an hour.
  3. Add the crispy bacon and green onions to the creamed corn! Stir the beautiful pan-full of dairy-free creamed corn over low heat for a few minutes so flavors meld. Then dig in!
dairy free creamed corn in a skillet with bacon and green onions
dairy free creamed corn topped with bacon and green onions

Tools You’ll Need:

  • If you’ve got a cast-iron skillet, this dairy-free creamed corn with bacon is its moment to shine! This dish was just made for cast-iron.
  • Sharp knife, for removing the kernels from the corn cob. Sharpness is really important here—as counterintuitive as it may seem, a sharper knife is a safer knife because it requires you to work less hard. Less struggle is better!
  • A heat-proof container for storing the bacon grease. Pyrex, for example, or any jar intended for canning (like a Ball or Kerr jar).

Cream Corn Crazed:

We’ve been going a little corn crazy around here lately. We’ve been loving:

Corny to the Max—Just the Way We Like It.

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Dairy-Free Creamed Corn

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  40 min
  • Calories: 406

Ingredients

  • ¾ pound bacon, cut into 2 inch pieces
  • 6 ears of corn, shucked
  • 3 green onions, thinly sliced
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Method

  1. Place the bacon in a large skillet. Set the skillet over medium-high heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving ⅓ cup of the fat in the skillet.

  2. Using a sharp knife, slice the kernels off the cobs and place in a large bowl. Using the dull side of the knife, press any remaining juice out of the cobs and add to the bowl.

  3. Heat the same skillet over medium heat. Add the corn and cook, stirring often, until creamy, about 30 minutes (add water 1 tablespoon at a time to deglaze the pan if it starts to stick). Stir in half of the bacon, half of the green onions. Season with salt, and pepper to taste.

  4. Top with the remaining bacon and green onions. Serve warm.

Nutrition Info

  • Per Serving
  • Amount
  • Calories406
  • Protein13 g
  • Carbohydrates20 g
  • Total Fat31 g
  • Dietary Fiber1 g
  • Cholesterol50 mg
  • sodium501 mg
  • Total Sugars5 g

Dairy-Free Creamed Corn

Questions & Reviews

Join the discussion below.

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  • Donna Purcell

    Can this be prepared a day ahead of time and reheated in the microwave or oven?

    Yes! I would add in the actual crispy bacon pieces right before serving though!

  • wendy

    Hi,

    Can I use canned corn for this recipe? Thank you.

    Yes you can use canned corn!

  • Jill Diane

    Is it possible to use frozen corn in this recipe? Corn on the cob is a little hard to find this time of the year. Thanks.

    Yes. I made this two times this Thanksgiving season, and I used frozen corn on the cob both times! Works great. Hope you liked it!

  • Jenn

    Loved this, so good!! Love having a dairy free option to creamed corn in my wheelhouse now!

    Thanks Jenn, glad you loved it!